Raisin Custard Bread Pudding

Angela Gray


This recipe comes out of an old recipe flier of my mom's. I can see the old flier in my head and I believe it was an aluminum foil contest, maybe reynold's wrap...Anyway, I always loved this recipe and stumbled upon it tonight in an old recipe box. This bread pudding has the best custard filling and is just to die for, I think it is the best I have ever had. Enjoy


★★★★★ 8 votes

15 Min
1 Hr


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4 slice
thick bread, cubed
1/4 c
2 1/4 c
milk, scalded (heated to almost boiling)
1 Tbsp
butter, cut up
1/2 c
1/2 tsp
eggs, slightly beaten
1 tsp
1/2 tsp
nutmeg ( sprinkle on top)

How to Make Raisin Custard Bread Pudding


  • 1Pre-heat oven to 350 degrees.

    Grease a 1 quart casserole dish
  • 2Cube 4 slices of thick bread, I used 2 day old French Bread. Add bread and raisins to to scalded milk and let set 5 min.
  • 3To the milk and bread mixture add cut up butter, sugar, salt, beaten eggs and vanilla. Stir well, make sure eggs are incorporated.
  • 4Pour into casserole dish and sprinkle top with nutmeg.
  • 5Place the 1 quart casserole dish into a hot water bath. *13 X 9 casserole dish and fill the 13x9 with hot water. ( around 4 cups water).

    Bake for 50-60 or until fairly firm.
  • 6I serve this warm with a scoop of french vanilla ice cream ! (as if it isn't rich enough)...lol

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About Raisin Custard Bread Pudding

Course/Dish: Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: American

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